Vegetarian Lasagna

10 Lasagna noodles

2 packages (10 oz.) frozen chopped spinach

1/2 Cup chopped onion

1 Cup grated raw carrots

2 Cups sliced fresh mushrooms (2 small packages)

1 Cup (15 oz.) tomato sauce

1 Cup (6 oz) tomato paste

1/2 Cup chopped pitted rip black olives (1 can)

1 1/2 tsp. Dried oregano

1 cups cream-style cottage cheese

1 lb. Sliced Monterey Jack Cheese

1/4 Cup grated Parmesan Cheese

1.     Prepare noodles, drain.

2.     Prepare spinach according to package.

3.     Sauté onion in oil, till soft. Add carrots and mushrooms; cook until crisp-tender. Stir in tomato sauce, paste, olives, and oregano.

4.     Grease 12x9x2” casserole pan.

5.     Layer 1/2 each noodles, cottage cheese, spinach,  sauce mixture, and 1/3 cheese. Repeat placing remaing 1/3 Monterey Jack cheese on top. Sprinkle with Parmesan cheese.

6.     Bake 375 degrees for 30 minutes. Serves 8.

Weathervane Winery Stratosphere